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Close-up of crispy, golden-brown Oven Fried Chicken cutlets on a wooden board, garnished with fresh green vegetables and red tomatoes.

Crispy Oven Fried Chicken

Golden, juicy, and ultra-crispy without the deep fryer—this Oven Fried Chicken recipe is a healthier, easier take on a comfort food classic. Perfect for weeknight dinners or family gatherings!
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Course: Dinner, Main
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg
  • 1/3 cup buttermilk (or milk with lemon juice)
  • 1 cup all-purpose flour
  • 4 tbsp breadcrumbs (Panko or Italian-style)
  • 1 tsp baking powder
  • 1.5 tsp salt
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 2 lb boneless, skinless chicken breasts (cut into strips)
  • 1/4 cup butter (or more as needed)

Equipment

  • Baking sheet Dark or cast iron pan works best
  • Wire rack Optional, for better crisping
  • Mixing Bowls
  • Kitchen tongs
  • meat thermometer For checking doneness

Method
 

  1. Preheat oven to 410°F (210°C). Place a baking pan in the oven while preheating.
  2. In a bowl, whisk egg and buttermilk together to create the wet coating.
  3. In another shallow dish, combine flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and pepper. Mix well.
  4. Dredge chicken in dry mix, dip in wet mix, then coat again in dry. Press breading firmly to stick.
  5. Carefully remove the hot pan. Add butter to melt, then place breaded chicken on the pan without overcrowding.
  6. Bake chicken for 10–12 minutes, flip with tongs, add more butter if needed, and bake 5–10 more minutes until cooked through (165°F/74°C internal temp).
  7. Broil for 1–2 minutes to crisp the top. Watch closely to avoid burning.
  8. Let chicken rest 2–3 minutes, then serve hot with your favorite sides.

Notes

Preheating the baking pan is essential for crispiness. Substitute regular milk + vinegar if you don’t have buttermilk. Bone-in pieces work too; adjust cooking time accordingly. Gluten-free flour and panko may be used.